One of my latest recipes to incorporate “daal’ in my diet without having it in the traditional sense!  I’ve been trying to be on a more dairy-free diet and am attempting to cut down on processed food.  This was a result of it, my mom used to make this for me when I lived in Australia, and called it “chill”.  I’ve tweaked it here and there – to my taste!

Hope you like this. 🙂

It’s best eaten with green chutney, tamarind chutney and Indian pickles.

Savoury Masala Lentil Pancakes

Makes:  6-8 Pancakes

Ingredients:

• 2 Cups of Lentils (half red, half yellow)
• 2 Green Chillies
• 1 Tomato
• 1/4 Capsicum
• 1/2 tsp of Ginger
• Handful of Spinach
• Seasoning: Salt, Pepper, Cumin Powder (1 tsp), Turmeric Powder (1/4 tsp), Chaat Masala (1/2 tsp), Garam Masala (1/4 tsp), Coriander Powder (1/2 tsp), Red Chilli Powder (1/2 tsp)

Method:

• Soak lentils in water for approximately half an hour.
• Wash lentils throughly and transfer into a blender.
• Add some water (about 1/2 cup at first) and blend with ginger.
• The consistency should resemble a pancake mixture, add water accordingly.
• Pour the mixture in a bowl and add the seasonings.
• Cut the green chillies, capsicum, tomato and spinach finely.
• In a pancake non-stick pan, spray some oil.
• Pour the batter. After a minute, add some vegetables.
• With a spatula, press it in gently. Sprinkle some red chilli powder.
• Flip to the other side.

An easy recipe that’s healthy and vegan.